Posts Tagged ‘Juan Coronado’

America Eats Tavern Revived in Tysons Corner

José Andrés has a new restaurant to go with his new U.S. citizenship. American Eats Tavern—formerly a year-long pop-up in Penn Quarter—has been reborn at the Ritz-Carlton in Tysons Corner. The restaurant is Andrés’ ode to the history of American cuisine and initially grew out of a collaboration with the National Archives about the country’s […]

Oyamel Expansion Opens Friday With Butterflies Everywhere (Updated)

Grabbing a blood orange margarita at Oyamel will soon require a little less elbowing toward the bar. José Andrés' mod-Mex Penn Quarter restaurant opens its expanded bar and dining room this Thursday. (UPDATE: The opening has been pushed back to Friday.) The new space, designed by Georgetown-based architecture and design firm Hapstak and Demetriou, adds 42 additional […]

Watch Barmini’s Juan Coronado Hand-Carve a Spherical Ice Cube

This week's Y&H column looks at the rise of "ice programs" and artisan ice in D.C. bars. To teach me how the pros hand-carve cubes and spheres out of giant blocks, I asked Barmini "cocktail innovator" Juan Coronado for a lesson in ice sculpting. The first thing he asks me to do is grope the […]

The Ice Is Right: Is Artisan Ice the Final Frontier for Craft Cocktails?

As the 300-pound block of ice ascends from the Jacuzzi-sized industrial ice machine, its edges crackle like broken glass. Joseph Ambrose and Caleb Marindin use an engine hoist to lift the flawless-looking mass, which you can see straight through thanks to a system that circulates the water, releasing any bubbles as it freezes. Ambrose and […]

Barmini’s Rotary Vacuum Evaporator

Only a handful of cocktail bars in the country have a rotary vacuum evaporator. José Andrés' new cocktail lab Barmini, opening Feb. 15, is one of them. The mad scientist-like contraption can take any ingredient—from peppers to peanuts to pretzels—and distill the flavor and aroma in a liquid. Booker & Dax in New York and […]

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